This delicious, low-carb Spaghetti Squash Bolognese is loaded with nutrients and veggies, making it a wholesome and satisfying twist on a classic. Easy to prepare and bursting with rich, savory flavors, it’s a perfect way to enjoy a comforting meal while keeping it light and healthy! And if you count the spaghetti squash – it’s even more veggies 😉
The recipe:
Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside of each half with olive oil, and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet and roast for 30–40 minutes, or until fork-tender. Once done, set aside to cool slightly.
Prep your veggies by peeling & dicing your onions, tomatoes, carrots, finely chopping your spinach, and shredding your zucchini. For ease you can just shred your zucchini directly into the pan – less dishes 😉
In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground turkey, season with a pinch of salt and pepper, and cook, breaking it up with a spoon, until browned.
Add the diced onion and minced garlic to the skillet. Sauté until the onion becomes translucent.
Stir in the diced carrots, grated zucchini, and halved cherry tomatoes. Cook for 5–7 minutes until the vegetables are softened.
Add the chopped spinach and cook for an additional 1–2 minutes, until wilted.
Pour in the marinara sauce and stir to combine. Add Italian seasoning, garlic powder, onion powder, salt, and pepper to taste. Simmer for 10–15 minutes, stirring occasionally!
Stir in your remaining grated Parmesan cheese until it melts into the sauce. Adjust seasonings if needed.
Using a fork, shred the inside of the spaghetti squash halves to create spaghetti-like strands.
To plate, layer your squash strands and top with your bolognese sauce.
Garnish each plate with fresh parsley, a dollop of ricotta, and additional Parmesan cheese, and enjoy!! xx
Spaghetti Squash Bolognese
Ingredients
For the Spaghetti Squash
- 1 medium spaghetti squash
- Olive oil
- Salt and pepper
For the Bolognese Sauce
- 10–12 ounces ground turkey, about 3/4 package
- 3 carrots, diced
- 2 packed cups spinach, finely chopped
- 1 zucchini, grated
- 1 cup cherry tomatoes, halved
- 1/2 yellow onion, diced
- 1 tablespoon garlic, minced
- 1 1/2 cups marinara sauce, use your favorite brand for the best flavor
- 1/2 cup grated Parmesan cheese, (plus optional more for garnish)
- Italian seasoning, garlic powder, onion powder, salt, and pepper, to taste
- 1/4 cup Fresh parsley, finely chopped (for mixing and garnish)
- Ricotta, to top
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the inside of each half with olive oil, and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 30–40 minutes, or until fork-tender. Once done, set aside to cool slightly.
- Prep your veggies by peeling & dicing your onions, tomatoes, carrots, finely chopping your spinach, and shredding your zucchini. For ease you can just shred your zucchini directly into the pan – less dishes 😉
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Add the ground turkey, season with a pinch of salt and pepper, and cook, breaking it up with a spoon, until browned.
- Add the diced onion and minced garlic to the skillet. Sauté until the onion becomes translucent.
- Stir in the diced carrots, grated zucchini, and halved cherry tomatoes. Cook for 5–7 minutes until the vegetables are softened.
- Add the chopped spinach and cook for an additional 1–2 minutes, until wilted.
- Pour in the marinara sauce and stir to combine. Add Italian seasoning, garlic powder, onion powder, salt, and pepper to taste.
- Simmer for 10–15 minutes, stirring occasionally!
- Stir in your remaining grated Parmesan cheese until it melts into the sauce. Adjust seasonings if needed.
- Using a fork, shred the inside of the spaghetti squash halves to create spaghetti-like strands.
- To plate, layer your squash strands and top with your bolognese sauce.
- Garnish each plate with fresh parsley, a dollop of ricotta, and additional Parmesan cheese, and enjoy!! xx
